Rinse the fruit and the basil.
Peel and finely dice the rhubarb.
Cut each strawberry into 4 pieces.
Finely chop the basil.
Place the rhubarb and sugar into a skillet, cover and cook for about 20 min. Add the strawberries and continue cooking for another 5 min.
Remove from heat, add the basil, then let cool.
Spread some the cooled compote over each crêpe. Fold the crêpe in half, then in half again.
As a variation, replace the basil with mint or lemon thyme.